Gochujang Chicken Wings

A plate of glazed chicken wings garnished with sesame seeds and chopped green onions, placed on a wooden table with a yellow cloth and garlic nearby.

5 from 1 vote

These Gochujang Chicken Wings bake up crisp and get tossed in a thick, spicy glaze. The sauce balances fermented chili paste with honey, soy sauce, and sesame oil for a sticky finish. Everything comes together with basic prep and a short simmer. They work for casual dinners or sharing straight off a platter.

Course Appetizer, Main Dish Recipes

Cuisine American, Asian, Korean

Keyword gochujang chicken, gochujang chicken wings, gochujang wings

Prep Time 20

Cook Time 40

Servings

Calories 339kcal

Author Robin Donovan

Ingredients

For the wings

2 pounds chicken wings drumettes and flats
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon garlic powder

For the gochujang sauce

2½ tablespoons gochujang
1½ tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 clove garlic minced
1 teaspoon grated ginger
½ teaspoon chili flakes optional

To serve

Toasted sesame seeds
Thinly sliced green onions

Instructions

Pat wings dry with paper towels (this helps crisp them up).
In a bowl, toss them with baking powder, salt, and garlic powder until evenly coated.
Preheat oven to 425°F. Place wings on a wire rack over a baking sheet. Bake for 40–45 minutes, flipping once, until crispy.
In a small saucepan over medium heat, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes, stirring often, until slightly thickened.
Transfer hot wings to a large bowl. Pour the sauce over and toss until well-coated.
Sprinkle with sesame seeds and green onions.

Notes

If you want to make these ahead, bake the wings fully and hold them unsauced. Reheat them in a hot oven until crisp, then toss with freshly warmed sauce. You can substitute maple syrup for honey, but the glaze will taste slightly less sticky and more earthy.

Nutrition